DOCSLIB.ORG

Family Night

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

SPRING INTO SUMMER 2012 NEW! Girls’ Night Out: Bahama Mamas Kids & Teens CAMPS Titanic Dinner Party vikingcookingschool.com COOK YOUR WAY TO A Family Night: NEW VIKING KITCHEN! Grilling Workshop (See page 33 for VIKING REWARDS details.) Everything 02 you need to entertain - except the guest list! entertaining ENTERTAINING [ M ake Fresh Strawberry Tarts from scratch in our French Outdoor Café Party. ] VIKINGCOOKINGSCHOOL.COM View a complete listing of Entertaining classes. NEW! TITANIC DINNER PARTY Hands-On • 3 hr The most fascinating shipwreck in maritime history marks its 100th anniversary this year. The ‘unsinkable’ Titanic initially earned fame as the largest luxury liner on the open seas. Without a doubt, the highlight of the cruise for the privileged passengers was mealtime. There, the finest cuisine was elegantly presented in a multi-course marathon accompanied by the finest French wines and liqueurs. The legend surrounding the sinking of the now infamous ship endures even a century later with the re-release of the Academy-award wining movie, now in 3D. Join us for our Titanic Dinner Party to experience a bygone age of luxury and indulgence. We promise that the class will end on a happier note than the movie! MENU Baby Lamb Chops with Mint Glaze; Lobster Thermidor; Duchess Potatoes; Asparagus Salad with Champagne Vinaigrette; Chocolate Éclairs. Sample Recipe: Shrimp Canapés. CELEBRATION BRUNCH Hands-On • 3 hr Traditional breakfast fare gets a magical makeover in our celebratory brunch workshop. With this elegant- but-simple menu, many of the recipes can be prepared ahead. So, relax and enjoy the meal with your guests over a steaming cup of café au lait. Our delightful brunch menu will ensure the success of any special occasion – from holiday parties to baby showers and bridesmaids’ brunches – the possibilities are endless! MENU Almond-Crusted French Toast with Blueberry Maple Syrup; Baked Eggs Florentine in Crispy Ham Cups; Sweet Bell Pepper “Hash Browns”; Apple Turkey Sausage; Fresh Fruit Tart. Sample Recipe: Café au Lait. Bonus Recipe: Raspberry Bellinis. SUMMER COCKTAIL PARTY Hands-On • 3 hr Simple but sublime, you’ll finesse your party with grace and ease with these exciting, nearly effortless recipes. Our festive menu boasts an abundance of ENTERTAINING fresh seasonal ingredients, from corn and tomatoes to watermelon and plums. After cooking up our charming cocktail fare, we’ll set the buffet table and have our [ Make Fresh Strawberry Tarts own cocktail party. from scratch in our MENU Mini Shrimp Tacos with Grilled Corn Avocado Salsa; Spicy Smoked Gazpacho in Cucumber Cups; Lemonade-Glazed Fish Kebabs; French Outdoor Café Party. ] Pork Tenderloin with Plums on Tiny Herb Biscuits. Sample Recipe: Bite-Size Peach Pies. Bonus Recipe: Frozen Watermelon Margaritas. Everything 04 you need to entertain - except the guest list! entertaining ENTERTAINING [ Wow your guests with this show-stopping savory cheesecake in our Champagne Brunch class.] VIKINGCOOKINGSCHOOL.COM View a complete listing of Entertaining classes. SPRING FLING COCKTAIL PARTY Hands-On • 3 hr Welcome spring by serving your guests a symphony for the senses. Vibrant colors, exotic flavors and varied textures make these fabulous finger foods refreshingly unique. Easy to make, even easier to eat! MENU Shrimp Ceviche with Avocados, Tequila and Lime; Prosciutto and Melon Canapés with Fresh Mint; Lemongrass-Crusted Grilled Beef Tenderloin Skewers; Chocolate-Covered Strawberries stuffed with Amaretto Cream Cheese. Sample Recipe: Grilled Asparagus with Ginger Sesame Dipping Sauce. Bonus Recipe: Lemon-Drop Martinis. COOKIES FOR CANINES Hands-On • 2.5 hr Many experts believe that a lot of the ailments that plague our pets today may be the result of poor nutrition. Chemicals, preservatives, and artificial flavorings are are just a few of the mystery ingredients used in most commercially sold products. In our first- ever canine cuisine class, students learn how to use fresh, human-grade ingredients to prepare nutritious and delicious biscuits, brownies and muffins. Leave with four types of freshly baked goodies to share with your favorite four-legged friends. Your pooches will love the pampering. Bone Appétit! MENU Peanut Butter Cookies; Breath-Busting Biscuits; Pupcakes; Doggie Donuts; Hand-Decorated Gourmet Dog Bones. TAILGATIng PARTY Hands-On • 3 hr Let’s take the party outside! Even if you’re not a sports fan, our casual gourmet finger foods will have everyone cheering. Whether you’re packing a picnic for a college football game or setting an elegant spread for steeplechase races, we’ll share our secrets for doing reconnaissance on the venue and creating the perfect menu. Students leave with a tailgating checklist complete with how to get your act together before you go and what to do once ENTERTAINING you get there. It’s the ultimate packable party. MENU Tuscan Antipasto Stuffed Bread; Dry-Rub [ Wow your guests with this Barbecued Shrimp Skewers with Remoulade Dipping Sauce; Bacon-Wrapped Stuffed Jalapeños; Game show-stopping savory cheesecake Day Deviled Eggs (with multiple variations); Chocolate Pecan Pie Bars (Kentucky Derby Bars). Sample Recipe: in our Champagne Brunch class. Hot Buffalo Chicken Dip with Pita Chips and Celery. ] Bonus Recipes: BYOM (Bring Your Own Meat) Kebabs with Assorted Marinades and Sauces; Parking Lot Party Punch; Spiked Ginger Lemonade. HANDS-ON WORKSHOPS give you an opportunity to get your hands dirty. Working closely 06 with an instructor and using the finest Viking professional appliances, cookware and cutlery, you and a small group of classmates learn cooking techniques by actually preparing the menu items. Each workshop concludes with a generous sampling of the dishes prepared in the class, typically a complete meal with wine or your choice of beverage. Chef’s TABLE classes are taught in one of our state of the art teaching kitchens in a reduced class size format. Enjoy one-on-one attention and in-depth discussion with your instructor for only $10 more than our regular hands-on classes. Sit back, relax and observe - or join in for hands-on instruction. Either way, you’ll enjoy pursuing your culinary passions in a first class environment – and of course, fine food. BEST OF CLASS workshops are dynamic, non-stop 1½-hour hands-on classes. As you walk into the classroom, everything is neatly sliced, diced and measured out for you. All that’s left to do is the super fun part – cooking the food, making it look beautiful on the plate, and eating it! High-octane class styles styles class fun for everyone! DEMOnstRATION CLASSES allow students to learn by watching the instructor prepare the menu while providing step-by-step procedures for each dish. This relaxed, interactive format encourages informative discussions to help you prepare the dishes with confidence at home. Taste fabulous foods while enjoying a glass of wine (or your choice of beverage) and having all of your questions answered by Viking’s professional culinary instructors. INTERACTIVE DEMONSTRATION CLASSES are educational, entertaining – and interactive! Enjoy a front-row seat with the added perk of the opportunity to assist the chef with one of the many techniques being demonstrated. Throughout class, participate in tastings of key ingredients as well as an exciting wine and food pairing.* And as if that isn’t enough - learn professional plating techniques and entertaining tips for each delectable dish. Truly the best of both worlds! EARLY BIRD SPECIALS save you $20 off the regular prices of select workshops held Monday through Friday before 5 p.m. SAMPLE RECIPES are included in the student packet but are not made. However, a sampling of each recipe is provided to the students in class. BONUS RECIPES are included in the student packet but are neither made nor tasted in class. * Certain class formats and/or wine not offered in all locations. Contact your local store for details. CLASS STYLES [Different styles of classes for different types of learning.] vikingcookingschool.com Visit our mobile site Learn. Cook. Eat. You’ll find everything Dates Class you need at and Prices vikingcookingschool.com. Details Times 08 Become master of the grill! grilling GRILLING [ Grill a beefy, juicy, Tuscan-Style Porterhouse for Two in our Italian Grill Workshop.] VIKINGCOOKINGSCHOOL.COM View a complete listing of Grilling classes. GRILLIng WORKSHOP Hands-On • 3 hr Become master of the grill as you learn proper techniques for both smoking and grilling. Discover how to create juicy, tender, flavorful cuts of meat and perfectly grilled fruits and vegetables using both direct and indirect heat. Sign up today and take your grilling to a whole new level. MENU Wasabi Plum-Glazed Shrimp Skewers with Bacon; Smoke-Roasted Spatchcocked Chicken; Tuscan Grilled Vegetable Platter; Grill-Roasted Corn and Sweet Potato Salad; Piña Colada- Grilled Pineapple. Sample Recipe: Homemade Macadamia Nut Ice Cream. GRILLIng FISH Hands-On • 3 hr In this fish-focused grilling workshop, you’ll learn just how easy it is to produce moist, flavorful fish in a matter of minutes. It’s the perfect choice for any week-night dinner - or for serving at a casual dinner party. After mastering the basic techniques, we will sit down to enjoy your grilled fish dishes served with a variety of light, refreshing sauces. (Note: Fish for this class will be selected based upon freshness and seasonality.) MENU Grilled Fish with Roasted Red Pepper Sauce; Grilled Salmon with Green Peppercorns and Lime Butter; Grilled Fish with Lemon Sauce; Grilled Fish with Orange-Avocado Salsa. Sample Recipe: Rice and Black Beans. MEDITERRANEAN GRILL Hands-On • 3 hr The people of the Mediterranean are known for their effusive hospitality, joy for life and passion for food. The simple, robust cuisine of the 15 sun-splashed countries that border the Mediterranean Sea weaves a common thread throughout the region. Fresh, seasonal seafood, vegetables, grains and legumes are prepared with healthful olive oil, garlic, herbs and citrus.
Recommended publications
  • China in 50 Dishes

    China in 50 Dishes

    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
  • It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic

    It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic

    And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born..
  • We Make HEALTHY Eating FUN and EASY

    We Make HEALTHY Eating FUN and EASY

    FIX FROZEN VEGETABLES in the MICROWAVE! Basic Pantry Supplies ARE YOU BARBECUING or GRILLING?? The healthiest way to fix FROZEN vegetables is microwaved General: Salt, Pepper, Sugar (white, brown, powdered), ® Great Meals To BARBECUE is to use LOW heat and cook SLOWLY. in a covered dish. Times will vary with the microwave’s size Flour, Corn Starch To GRILL is to use HIGH heat and cook QUICKLY! The and wattage so you may need to experiment some with yours Spices and Seasonings: Liquid Smoke, Garlic (powder or In cuts that are best for GRILLING include cuts that are more (3-4 minutes on HIGH for 8 ounces of veggies is a good place cloves), Onion (diced or flakes), Lemon-pepper, Cumin, Minutes naturally tender: any beef ‘loin’ steaks (T-bones, strips, to start.) When vegetables are heated thoroughly, carefully Cinnamon, Chili powder, Poultry or Seafood Seasoning filets, rib eyes and sirloins), pork chops, boneless-skinless remove from microwave, uncover (watch out for the steam), Cooking Oils: Canola, Olive or Peanut, etc. chicken breasts, lamb chops and fish steaks. The cuts that stir them and then re-cover. As with all foods, the residual heat Dry Soup Mix (i.e., Lipton Onion Soup Mix) REFERENCE GUIDE are best for BARBECUING are beef roasts and briskets, will cause the vegetables to continue to cook some after they Cream Soups (mushroom, tomato, celery, potato, etc,) pork roasts and ribs, chicken parts with the skin still ON have been removed from the microwave. Serve while hot! Sauces: Tomato Sauce, Soy Sauce, Pasta Sauce, them (split breasts, thighs, drumsticks, wings, etc.) A few ways to add variety to your vegetables: Worcestershire Sauce, BBQ sauce, chili sauce, Peas: Add undiluted Cream of Potato soup Alfredo Sauce, Heinz 57 Sauce HOW TO THAW MEAT IN YOUR MICROWAVE REHEATING FOOD IN YOUR MICROWAVE Carrots and Corn: Butter them.
  • Sample Menu Items & Prices Are Subject to Change

    Sample Menu Items & Prices Are Subject to Change

    Sample Menu Items & prices are subject to change. Items vary by location. RAW BAR APPETIZERS Oysters on the Half Shell* Classic Baked Onion Soup Colossal Lump Crab Cocktail Lobster Bisque Spicy mustard & cocktail sauce Sesame Crusted Seared Ahi Tuna* Crispy Calamari Wasabi, pickled ginger Thai sweet hot chili sauce, carrots, scallions, cashews Jumbo Shrimp Cocktail Blackened Fresh Jumbo Scallops Cocktail sauce & fresh shaved horseradish Blue cheese, walnuts, sweet onion dressing Chilled Shellfish Platter* Dr. Jekyll (serves 2 to 4) Jumbo Lump Crab Cake Mr. Hyde (serves 4 to 8) Red pepper aioli, grainy mustard sauce SALADS Hyde Park Wedge Beefsteak Tomato & Sweet Onion Blue cheese dressing, bacon & candied pecans, Blue cheese or hard smoked port wine drizzle mozzarella, choice of dressing Caesar Salad Steakhouse Chop Salad Anchovies upon request Aged Tillamook cheddar, hearts of palm, bacon, cucumber, tomato, red onion, house vinaigrette BAR FAVORITES Dry Aged Hamburger* (9oz) Jumbo Lump Crab Cakes With cheese add 1 Red pepper aioli, spicy mustard sauce House Made Fries or Onion Straws add Bacon Gruyère Dry Aged Burger* (9oz) BBQ Pork Shank* (16oz) House Made Fries or Onion Straws add Slow-roasted, BBQ glazed, onion straws Grilled Fresh Salmon Caesar Anchovies upon request Chicken Milanese Chicken Parmesan Crispy romano-crusted chicken, Pan-sauteed, provolone, mozzarella, red sauce white wine lemon caper sauce SIDES Steamed Fresh Asparagus Béarnaise Lobster Mac & Cheese Fresh Creamed Spinach Sauteed Spinach & Garlic Sautéed Fresh Spinach
  • Plated Dinners

    Plated Dinners

    1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 Plated Dinners Enhance your evening All Entrees Include Event with: Your choice of Salad, Warm Rolls and Butter Chair Covers and Overlays Entrée, Dessert, Coffee, Decaffeinated Floral Centerpieces Coffee and Revolution Teas Additional Fee Applies Salads Classic Caesar Salad Strawberry Field Salad Mixed Baby Field Green Salad Baby Wedge Salad Greek Salad Enhancements Tortellini Carbonara Penne Bolognese Lump Crab Cocktail Blackened Sea Scallops Seared Ahi Tuna Crab Cakes Smoked Salmon with Capers, Onions Hard Boiled Eggs, Crostini Chilled Jumbo Shrimp Tomato Caprese Salad, Buffalo Mozzarella Wild Mushroom Vol-au-vent Please Note: Above Menus Prices are Subject to 8% NYS Sales Tax, and a 22% Administrative Fee 1111 Jefferson Road | Rochester, NY 14623 (585) 475-1510 | Fax: (585) 475-1541 In Flight Dinners Chicken Wellington Boneless Breast of Chicken, Mushroom Duxelle, Wrapped in Puff Pastry and Baked, Asparagus, Rosti Potatoes Chicken Oscar Seasoned Breast of Chicken, Lump Crabmeat, Crowned with Asparagus and Bearnaise Sauce, Yukon Gold Potatoes Chicken Piccata Chicken Breast Seasoned and Seared, Lemon Beurre Blanc, Yukon Gold Potatoes, Julienne Vegetables Chicken Mediterranean Marinated Boneless Breast of Chicken, Sun-dried Tomato Pesto, Roasted Red and Yellow Peppers, Melted Mozzarella Cheese, Fresh Vegetables, Yukon Gold Mashed Potatoes, Fresh Vegetables Chicken Rosemary Grilled Breast of Chicken Infused with Rosemary and Red Currant Glaze, Roasted Potatoes,
  • The Modern Food Dictionary

    The Modern Food Dictionary

    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
  • Hors D'oeuvres & Appetizers

    Hors D'oeuvres & Appetizers

    CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
  • Appetizers on the Slide Dressed & Tossed Wrap 'N Rolls Noodles

    Appetizers on the Slide Dressed & Tossed Wrap 'N Rolls Noodles

    appetizers wrap ’n rolls served with parmesan potatoes or chips chicken wings 8 served with celery and bleu cheese, yum - burger 12 traditional hot or spicy b.b.q. grilled ground chuck, pork, and veal with crisp lettuce, tomato, onions, american cheese, applewood bacon, and topped with a freid egg parmesan potatoes 6 jumbo hand cut potato wedges fried in peanut oil, tossed with classic philly cheese steak 12 black pepper, chives and parmesan cheese shaved prime rib, caramelized onions and provolone on a soft roll bbq chicken quesadilla 7 club sandwich 12 grilled chicken, spicy bbq sauce, sour cream, roasted turkey, apple wood smoked bacon, crisp lettuce, tomato, guacamole and fresh pico de gallo gruyere and mayonnaise salt and pepper calamari 10 california b.b.q. chicken 10 arrabiata sauce lettuce, tomato, red onion and avocado shrimp on the rocks 12 french dip 12 chilled jumbo shrimp, classic horseradish cocktail sauce shaved prime rib and gruyere on toasted baguette with au jus disco fries 8 layers of french fries, american cheese, salmon burger 13 chicken gravy, and scallions sesame crusted salmon filet, teriyaki glaze, avocado, wasabi aioli, pickled ginger lettuce and tomato chicken noodle soup 6 roasted chicken, seasonal vegetables, pasta grilled vegetable wrap 9 seasoned chicken broth marinated eggplant, mushrooms, zucchini, yellow squash sweet red onions, roasted peppers and hummus with mixed greens, and aged soup of the day 6 balsamic seasonal selection of hot and cold soups noodles & oodles available after 5pm served with garlic
  • Most Recent Food Scores.Xls [Compatibility Mode]

    Most Recent Food Scores.Xls [Compatibility Mode]

    Est Inspection Inspection Followup Opening Number Premise Name Premise Address 1 Type Score Date Violation List Required Date 3 4 6 9 11 12 15 16 19 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 71 8/18/17 25 29 30 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 2 97 9/1/17 19 29 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 94 12/22/17 4 8 19 30 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 94 12/22/17 4 8 19 30 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 95 5/16/18 8 9 15 NO 1/2/02 65440 1ST. BASE CONCESSION 207 LEGENDS LANE 1 95 8/29/17 1 19 NO 3/11/16 65440 1ST. BASE CONCESSION 207 LEGENDS LANE 2 99 8/29/17 19 NO 3/11/16 98932 21C LEXINGTON MASTER TENANT 167 W MAIN STREET 1 94 12/20/17 8 9 26 NO 1/25/16 98932 21C LEXINGTON MASTER TENANT 167 W MAIN STREET 1 94 1/9/18 5 20 31 34 NO 1/25/16 30690 2ND FLOOR CLUB KITCHEN 4201 VERSAILLES RD. 1 98 10/11/17 4 NO 7/6/88 30690 2ND FLOOR CLUB KITCHEN 4201 VERSAILLES RD. 1 92 4/12/18 4 11 15 NO 7/6/88 30690 2ND FLOOR CLUB KITCHEN 4201 VERSAILLES RD.
  • Est Number Premise Name Premise Address 1 Inspection Type

    Est Number Premise Name Premise Address 1 Inspection Type

    Est Inspection Inspection Followup Opening Number Premise Name Premise Address 1 Type Score Date Violation List Required Date 3 4 6 9 11 12 15 16 19 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 71 8/18/17 25 29 30 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 2 97 9/1/17 19 29 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 94 12/22/17 4 8 19 30 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 94 12/22/17 4 8 19 30 NO 1/2/02 67372 #1 CHINA BUFFET 125 E. REYNOLDS ROAD, STE. 120 1 95 5/16/18 8 9 15 NO 1/2/02 65440 1ST. BASE CONCESSION 207 LEGENDS LANE 1 95 8/29/17 1 19 NO 3/11/16 65440 1ST. BASE CONCESSION 207 LEGENDS LANE 2 99 8/29/17 19 NO 3/11/16 98932 21C LEXINGTON MASTER TENANT 167 W MAIN STREET 1 92 6/21/17 8 11 20 NO 1/25/16 98932 21C LEXINGTON MASTER TENANT 167 W MAIN STREET 2 97 6/21/17 8 20 NO 1/25/16 98932 21C LEXINGTON MASTER TENANT 167 W MAIN STREET 1 94 12/20/17 8 9 26 NO 1/25/16 98932 21C LEXINGTON MASTER TENANT 167 W MAIN STREET 1 94 1/9/18 5 20 31 34 NO 1/25/16 30690 2ND FLOOR CLUB KITCHEN 4201 VERSAILLES RD.
  • Shelton Restaurants and Eating Establishments As Changes Are Occurring Frequently, Kindly Contact the Establishment for Further Updates

    Shelton Restaurants and Eating Establishments As Changes Are Occurring Frequently, Kindly Contact the Establishment for Further Updates

    Shelton Restaurants and Eating Establishments As changes are occurring frequently, kindly contact the establishment for further updates. Take Deliv Establishment Address Phone Out ery Maria V's Bar & Restaurant 220 Leavenworth Rd. (203) 929-4972 Yes Yes Trattoria Roma 232 Leavenworth Rd. (203) 929-5177 Yes No Adam's IGA 200 Leavenworth Rd. (203) 929-7982 No No Chinatown 194 Leavenworth Rd. (475) 239-2360 Yes No Dunkin' 198 Leavenworth Rd. (203) 929-8477 Yes No Wooster Street Market 70 Wooster St. (203) 924-2559 Yes No Szabo's Seafood 615 Howe Ave. (203) 922-1191 Yes No Pasta Fina 609 Howe Ave. (203) 922-0041 Yes No Shelton Pizza Palace 539 Howe Ave. (203) 924-5952 Yes No Shelton Kitchen 509 Howe Ave. (203) 513-8070 Yes No Balkana European Market 507 Howe Ave. (203) 538-5438 Yes Yes Tino's Pizza 503 Howe Ave. (203) 538-5883 Yes Yes Amici's 500 Howe Ave. (203) 926-1809 Breeze Latin Fusion 470 Howe ave. (475) 269-5081 Yes Yes Subway 462 Howe Ave. (203) 924-2190 Yes No Romeo's Deli & Grill 55 Bridge St. (203) 734-0383 Yes No Tacomida 50 Bridge St. (203) 712-7557 Yes Yes The Pub On Howe 441 Howe Ave. (203) 922-0612 No No Three Bridges Coffehouse 415 Howe Ave. (203) 513-2163 Yes No The Donut Stop 368 Howe Ave. (203) 924-7133 Yes No Downtown Pizza & Sandwich Shop 350 Howe Ave. (203) 924-5525 Yes No JC's Sports Bar & Grill 330 Howe Ave. (203) 924-5821 Yes Yes Howe Grill 276 Howe Ave.
  • Protocols* (Local Environment for Activity and Nutrition-- Geographic Information Systems)

    Protocols* (Local Environment for Activity and Nutrition-- Geographic Information Systems)

    LEAN-GIS Protocols* (Local Environment for Activity and Nutrition-- Geographic Information Systems) Version 2.0, December 2010 Edited by Ann Forsyth Contributors (alphabetically): Ann Forsyth, PhD, Environmental Measurement Lead Nicole Larson, Manager, EAT-III Grant Leslie Lytle, PhD, PI, TREC-IDEA and ECHO Grants Nishi Mishra, GIS Research Assistant Version 1 Dianne Neumark-Sztainer PhD, PI, EAT-III Pétra Noble, Research Fellow/Coordinator, Versions 1.3 David Van Riper, GIS Research Fellow Version 1.3/Coordinator Version 2 Assistance from: Ed D’Sousa, GIS Research Assistant Version 1 * A new edition of Environment, Food, and Yourh: GIS Protocols http://www.designforhealth.net/resources/trec.html A Companion Volume to NEAT-GIS Protocols (Neighborhood Environment for Active Travel),Version 5.0, a revised edition of Environment and Physical Activity: GIS Protocols at www.designforhealth.net/GISprotocols.html Contact: www.designforhealth.net/, [email protected] Preparation of this manual was assisted by grants from the National Institutes of Health for the TREC--IDEA, ECHO, and EAT--III projects. This is a work in progress LEAN: GIS Protocols TABLE OF CONTENTS Note NEAT = Companion Neighborhood Environment and Active Transport GIS Protocols, a companion volume 1. CONCEPTUAL ISSUES ............................................................................................................5 1.1. Protocol Purposes and Audiences ........................................................................................5 1.2 Organization of the